The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

pinch ground nutmeg

Method

For the pastry, put the flour, butter, egg yolk and 4 tsp cold water into a food processor. Using the pulse button, process until the mix binds. Tip the pastry onto a lightly floured surface, gather into a smooth ball, then roll out as thinly as you can. Line a 23 x 2.5cm loose-bottomed, fluted flan tin, easing the pastry into the base. Trim the pastry edges with scissors (save any trimmings) so it sits slightly above the tin (if it shrinks, it shouldn’t now go below the level of the tin). Press the pastry into the flutes, lightly prick the base with a fork, then chill for 10 mins. Put a baking sheet in the oven and heat oven to 200C/fan 180C/gas 6.

Line pastry case with foil, shiny side down, fill with dry beans and bake on the hot sheet for 15 mins. Remove foil and beans and bake for 4-5 mins more until the pastry is pale golden. If you notice any small holes or cracks, patch up with pastry trimmings. You can make up to this point a day ahead.

While the pastry cooks, prepare the filling. Heat a small frying pan, tip in the lardons and fry for a couple of mins. Drain off any liquid that comes out, then continue cooking until the lardons just start to colour, but aren’t crisp. Remove and drain on paper towels. Cut three quarters of the cheese into small dice and finely grate the rest. Scatter the diced cheese and fried lardons over the bottom of the pastry case.

Using a spoon, beat the crème fraîche to slacken it then slowly beat in the double cream. Mix in the beaten eggs. Season (you shouldn’t need much salt) and add nutmeg. Pour three-quarters of the filling into the pastry case.

Half-pull the oven shelf out and put the flan tin on the baking sheet. Quickly pour the rest of the filling into the pastry case – you get it right to the top this way. Scatter the grated cheese over the top, then carefully push the shelf back into the oven. Lower the oven to 190C/fan 170C/gas 5. Bake for about 25 mins, or until golden and softly set (the centre should not feel too firm). Let the quiche settle for 4-5 mins, then remove from the tin. Serve freshly baked, although it’s also good cold.

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Comments, questions and tips

This recipe is a winner - extremely rich and delicious. If you're new to pastry, I'd follow Mary Berry's tip for getting your pastry into the quiche base - just YouTube her tarte au citron recipe and watch how she does it. I'd also recommend refrigerating the pastry in this recipe for 20 minutes or so before you start to roll it.

dutes8080

12th May, 2016

5.05

Thanks for those tips mechka85, just invaluable. My first quiche at 66, always said I can't bake, this was fab. Moral: Never say never, thanks again

Dizzy blond

1st Aug, 2014

I sautéed a finely chopped onion with the bacon lardons. Pastry melted in the mouth. This is a winner, everyone loved it

Dizzy blond

1st Aug, 2014

I sautéed a finely chopped onion with the smoked bacon lardons. Pastry just melted in your mouth. It's a winner, everyone loved it.

flossie1078

31st Jul, 2014

5.05

This has to be my favourite Quiche recipe. It went down a storm at the buffet I took it to and was the most popular dish at a picnic I provided it for. It is rich but as a result you don't need as big a slice. Will certainly be making this again!

LucyNewLeaf

24th Jun, 2014

1.3

Far too rich for my tastes, but not surprised considering there's 200 ml of double cream, and 200 ml of creme fraiche. Next time, I will add an egg or two, reduce the creme fraiche, and swap double for single cream. At least now I understand the basics

smith_jc

19th Jun, 2014

1.3

Well I really don't need a recipe for the mix, but I wanted a good pastry. this recipe is far to short and it make a crap crust. I wont do that again, I will use my tried and true short cut recipe....live and learn

qas5saq

14th Apr, 2014

5.05

Simply delicious. Made a vegetarian version with peas and leek instead of bacon. So tasty and rich. Perfect pastry too. Will make again.

jerseysue

13th Feb, 2014

For the pastry I used half lard, half butter and it was perfect. Cooking of the completed quiche took a bit longer than expected so allow about 15 min longer. I would definitely recommend this recipe to anyone - best I have ever cooked and even my husband commented how fantastic it was.

miriamcalleja

16th Dec, 2013

I made mine with bacon, cheddar and artichoke hearts. Loved it! Thanks for this. Linked you here: http://muchadoaboutnoting.com/quiche-lorraine-with-bacon-artichoke-hearts-and-mature-cheddar/

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